"Melba's Jammin'" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Mostly, it's a matter of cooking pureed apples (no skins) to a faretheewell, with some seasoning -- sweet spices, generally. Try a very small amount -- don't preserve it. You could do with, say, mush from 3 cooked apples -- or even some prepared applesauce from a jar. But do heed my caution about turning your back on it.
Could it be done more safely in the slow cooker?
I am not
Quoted message said:
responsible if you screw it up. Some people omit the sugar entirely. Not me. It helps the sheen, too.
If you want to make a larger quantity, you can also consider baking it in a shallow pan at a low temp for a couple hours -- it won't burn there. :-)
Thanks Barb🙂)
The entire post has been saved and filed
Good. There's good info in there.
Quoted message said:
O 🙂
Sure - I think with the cover off so the liquid will evaporate to thicken it up. But if you want to try just a tiny bit, do it on the stove in a skillet -- more surface area for faster evaporation/reduction. Low heat. Don't turn your back on it. And use the cloves *sparingly.* :-) -- -Barb <http://jamlady.eboard.com> Updated 4-2-06, Church review #11
"If it's not worth doing to excess, it's not worth doing at all."
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Wed 05 Apr 2006 12:13:47a, Thus Spake Zarathustra, or was it Ophelia?
Quoted message said:
"Melba's Jammin'" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Mostly, it's a matter of cooking pureed apples (no skins) to a faretheewell, with some seasoning -- sweet spices, generally. Try a very small amount -- don't preserve it. You could do with, say, mush from 3 cooked apples -- or even some prepared applesauce from a jar. But do heed my caution about turning your back on it.
Could it be done more safely in the slow cooker?
Not Barb, but yes, or even in a heavy pan in a slow oven.
"Melba's Jammin'" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
Ophelia said:
"Melba's Jammin'" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Mostly, it's a matter of cooking pureed apples (no skins) to a faretheewell, with some seasoning -- sweet spices, generally. Try a very small amount -- don't preserve it. You could do with, say, mush from 3 cooked apples -- or even some prepared applesauce from a jar. But do heed my caution about turning your back on it.
Could it be done more safely in the slow cooker?
I am not
Quoted message said:
responsible if you screw it up. Some people omit the sugar entirely. Not me. It helps the sheen, too.
If you want to make a larger quantity, you can also consider baking it in a shallow pan at a low temp for a couple hours -- it won't burn there. :-)
Thanks Barb🙂)
The entire post has been saved and filed
Good. There's good info in there.
Quoted message said:
O 🙂
Sure - I think with the cover off so the liquid will evaporate to thicken it up. But if you want to try just a tiny bit, do it on the stove in a skillet -- more surface area for faster evaporation/reduction. Low heat. Don't turn your back on it. And use the cloves *sparingly.* :-)
Hmm I think I won't use cloves at all as I don't like them much
